Savory
Asparagus and Foi Gras Custard
By Chef Bradley
Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Ingredients:
6 Farm Fresh Brown Eggs (jumbo in shell)
3 Eggs (scrambled)
1 cup Cream
TT Salt
TT Pepper
1 tspn. Garlic (fresh, chopped)
Procedure:
Carefully crack top of egg shell off so that
3/4 of the shell is left whole and in perfect
shape. Heat cream until HOT, but do not boil.
Let cool slightly. Slowly blend in cream to
egg. Season to taste. Add garlic.
1
cup Asparagus Stalk (peeled, minced)
3 oz. Foi Gras (fresh, trimmed lean, 1/4 diced)
Mix
asparagus and foi gras to custard. Fill eggs
full. Place eggs in small muffin tins to stand
upright. Place in water bath. Bake at 325F for
20 minutes. Custard should be slightly firm.
11
Asparagus (2" tips, peeled, poached and
HOT)
Chives (minced, as needed)
Truffle (minced, as needed)
Garnish
eggs with asparagus tips. Mix truffle and chives
together. Sprinkle inside of egg with chive
and truffle mix.
Other
Great Fusion Recipes:
Balsamic
Fig Marinated Pork Tenderloin with
Lulu's Balsamic Fig Vinegar
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Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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IL.
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By Chef Bradley Ogden, Lark Creek
Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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